ISO Indian Veggie Recipe

[Marsha]

Does anyone have a recipe for a mixture of vegetables (cauliflower, carrot, onion, etc) that are in a spicy Indian-style sauce? I've eaten it in restaurants but have no clue how to create it at home. Thanks!

[Ohioan]

Hi, Marsha! There are all kinds of Indian style vegetable combinations, so I'm not sure what kind of flavorings you're looking for, but here are a few combinations from my files:

Curried Vegetables over Couscous

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Tbsps oil
6 ozs mushrooms -- cremini, quartered
1/2 tsp cumin -- ground
1 Tbsp fresh ginger -- minced
1 Tbsp ground coriander
1 Tbsp turmeric
1/4 tsp cayenne pepper
1 med onion -- halved and sliced
1 head cauliflower -- cut into bite-sized pieces
1 c vegetable broth
1 1/2 tsps salt
10 ozs couscous -- instant
2 med zucchini -- cut into 1/4" cubes
1/4 c fresh cilantro -- chopped
1 pinch ground cloves
1 pinch ground cardamom

In a 4-quart Dutch oven, heat 1 Tbsp of oil over medium high heat. Add mushrooms and cook, stirring occasionally, until nicely browned, about 5 minutes. Transfer to plate.
Add remaining 1/2 Tbsp of oil to the pan and heat over medium heat. Add cumin; cook, stirring, for 30 seconds. Add ginger, coriander, turmeric, and cayenne, and cook, stirring, for 30 seconds. Reduce heat to low. Stir in onion and cook, stirring often, until softened, about 4 minutes. Add cauliflower, broth, and salt. Cover, increase heat to medium low, and simmer until cauliflower is barely tender, about 12 minutes.
Meanwhile, prepare couscous according to package directions.
Add zucchini and reserved mushrooms to cauliflower mixture. Cover and cook for 4 to 5 minutes. Stir in cilantro, cloves, and cardamom. Serve over couscous.

Source:
"Vegetarian Times"
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Per serving: 405 Calories (kcal); 7g Total Fat; (16% calories from fat); 14g Protein; 72g Carbohydrate; 1mg Cholesterol; 1228mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Eggplant and Bean Curry Stew

Recipe By :Sue Spitler
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med potato -- peeled, cut in 3/4" cubes
1 tsp olive oil
1/2 sm eggplant -- **** in 3/4" cubes
1/4 med onion -- chopped
1/2 tsp minced garlic
1/2 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp crushed red pepper
1 pinch ground turmeric
1 1/2 tsps water
1 c canned tomatoes -- coarsely chopped
1 c canned chickpeas -- drained
1/4 c water
1 dash salt and pepper -- to taste


Saute potatoes in oil until browned; remove from pan and reserve. Add eggplant to pan; cook over medium heat until lightly browned, stirring frequently. Remove and reserve. Mash or grind together onion, garlic, spices, and 1-1/2 tsps water into a smooth paste. Add to pan and cook over medium-low heat 3 to 4 minutes, stirring frequently to prevent burning. Add reserved potatoes and eggplant, tomatoes with liquid, beans, and remaining water; heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, 20 to 25 minutes. Season to taste with salt and pepper.

Source:
"1001 Low-Fat Vegetarian Recipes"
- - - - - - - - - - - - - - - - - - -
Per serving: 272 Calories (kcal); 4g Total Fat; (13% calories from fat); 10g Protein; 52g Carbohydrate; 0mg Cholesterol; 635mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

* Exported from MasterCook *

Vegetable Curry

Recipe By :Nava Atlas
Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp oil
2/3 c chopped onion
2 clove garlic
1 c chopped tomatoes -- with juice
2 ozs canned mild green chile -- chopped
2/3 tsp ginger
2/3 tsp salt
2/3 tsp cumin
2/3 tsp coriander
2/3 tsp dry mustard
1/8 tsp turmeric
1/8 tsp nutmeg
1/8 tsp cinnamon
1 1/2 lg potato -- peeled and diced
2 c cauliflower -- in bite-size pieces
2 lg carrot -- sliced
1 1/2 c string beans -- cut in 1" pieces

Heat the oil, add the onion, and saute over medium heat until translucent. Add the garlic and saute until the onion is golden. Add the tomatoes, chilis, ginger, salt, and spices. Bring to a simmer, then stir in the potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally. Reduce heat to low and simmer another 20 minutes or so, until vegetables are tender but still firm, adding string beans during final 5 minutes. There should be enough liquid to form a sauce; add water if needed, but not so much that the mixture becomes soupy.

Source:
"Vegetarian Celebrations"

Cheers,
Phoebe

[Gail]

Hi Marsha,

Check out the thread on Indian recipes (last seen somewhere around July 21 to 24th.) Louise has posted a couple of excellent recipes as well as the name of an excellent book. In addition, there are several others contributions from others which sound very, very tasty.

If Louise isn't around to pick up on your message (she lived in India and is a wealth of recipes) I'd be happy to thumb through my book and look up a couple for you. Just say the word!



[This message has been edited by Gail (edited 08-02-2000).]

[Marsha]

Thanks to you all for your help - it'll be fun to try these new recipes!